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Saturday, August 6, 2011

Whole Wheat Flax Tortillas


Bread. Starch. All that stuff that people nowadays are avoiding. For me, it's a staple food. And it's available everywhere. Yet so often, the breads in the grocery stores are packed with stuff that we have never even heard of and then end up sitting on shelves for who knows how long. Then, the consumer takes that bread home, slathers it in stuff to make it taste good, and eats it.

Well, for starters, the bread should taste good. By itself. Alone. With no accompaniments. And then, topped with a really good jam, salted butter, or cured meat, that bread is taken to a whole new level. Yes, that is what bread should taste like!

That is why I try to make my own bread. I would say I make a loaf every week. And it has just 4 ingredients. Good flour (whole wheat, white, rye, multigrain or a mix), yeast, salt and water. That's it.

But lately I have found myself gravitating towards flat breads. I like them because they are easy to eat during the week. They serve as a vessel for a whole variety of things, such as left over chicken and alfalfa sprouts, ground pork with barbeque sauce, veggies and cream cheese. You name it, it can be wrapped and eaten in a flat bread.

So, I decided to try to make my own. After all, $3 for 6 tortillas doesn't go far. Plus, they are once again packed with so many unnecessary ingredients that I am sure they cannot be that healthy.

Yes, it did take a little more labor than making a loaf of bread, however, there was no rising time. And the result was fantastic. I let them cool, put them in a ziplock bag, and left them in the fridge for a week of tortilla pleasure!

Whole Wheat Flax Tortillas
Makes 12 tortillas

2 cups Whole Wheat Flour
1 1/2 cups White Flour
1/2 cup Ground Flax Seeds
1 tsp Baking Powder
1 tsp Salt
1/4 cup Canola Oil
1 1/2 cups Warm Water

In a large bowl, mix together all dry ingredients.
Add water and oil and mix until just incorporated.
Knead for a few minutes to form a soft, smooth dough.
Divide into 12 balls. Cover with a towel.
Take one ball and roll it into about a 10 inch round (roll it as thin as possible).
Heat a flat griddle pan or grill pan over medium high heat.
Place the rolled out tortilla onto the heated pan and cook for about 30 seconds on each side, or until air pockets start to form in the tortilla.
Use immediately or store in a ziplock bag in the fridge or freezer until ready to use.

2 comments:

  1. These look fantastic. I love breads of all sorts and I don't think I could ever give them up. I just bought Mission tortillas new artesian line which offered a flax blue corn blend but they literally fell apart. It was disappointing. I am going to have to try and make my own, these look so great. :)

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